Place the grapes into a large saucepan over a low heat, then cover and leave to cook for 5 mins or until the grapes start to disintegrate. Take a potato masher or fork and mash-up the grapes to extract more of the juice.

Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart.

Take a sieve over a bowl and pour the grapes into the sieve, help extract the pulp from the skin by gently pushing the grapes through the sieve, you should be left with a thick liquid in the bowl (about 2-300ml).

Then pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Let the mixture bubble for 5-6 mins.

To test it to see if it’s ready, place a small plate in the freezer for 5 mins, take it out and then pour a little of the juice onto the cold plate.

After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.